Royal Pumpkin Cheesecake
6 servings
60 minutes
Royal cheesecake with pumpkin is the embodiment of tenderness and the aroma of autumn. This dessert combines an airy cottage cheese texture with delicate pumpkin puree, creating a harmony of taste. The dish's history traces back to traditional European cuisines where cheesecakes have always held a place of honor on the table. However, the addition of pumpkin gives this pie a special softness and natural sweetness. A sprinkle of cinnamon on top fills the home with a cozy spice aroma. It pairs wonderfully with warm tea or coffee, making it an ideal dessert for cozy evenings. The sandy crumb covering the pie maintains a crispy crust that contrasts with the softness of the filling. It's a true treat that delights both lovers of classic pastries and those who appreciate original flavor combinations.
1
Prepare the ingredients. Put the butter in the freezer beforehand to make it firm.
- Butter: 180 g
2
Sift the flour into a deep bowl.
- Wheat flour: 350 g
3
Grate the frozen butter on a coarse grater into flour.
- Butter: 180 g
4
Grind the flour with the butter until it reaches a fine, airy bread crumb state. This should be done quickly to prevent the butter from melting before it combines with the flour.
5
Add 0.5 teaspoon of salt to the flour crumb.
- Salt: to taste
6
Add half of the sugar. Mix.
- Sugar: 100 g
7
Combine cottage cheese and pumpkin puree.
- Low-fat curd cheese (5%): 300 g
- Pumpkin puree: 150 g
8
Add the remaining part of the sugar.
- Sugar: 100 g
9
Break 2 eggs.
- Chicken egg: 2 pieces
10
Blend all ingredients until smooth.
11
Grease the baking dish with butter.
- Butter: 180 g
12
Pour half of the flour crumbs into the mold, press a little, and form small edges around the sides.
13
Pour the filling.
14
Carefully distribute the filling and evenly sprinkle cinnamon on top.
- Cinnamon: to taste
15
Sprinkle the remaining sand crumbs on top. Bake in the oven for 40–50 minutes at 180–200 degrees.
16
Bake until the pie is nicely browned. Check readiness with a toothpick. Turn off the oven, do not take it out immediately. Let the pie sit for another 5-10 minutes.
17
Let it cool completely.
18
To serve.
